Chongqin in Southwest China is famous for its delicious hot pot dish, full of rich and spicy ingredients. The profit margin for vendors, however, is relatively small, leading to the use of dubious ingredients ranging from waste oil to deceptively fresh looking meat. In October 2015, the government implemented a tough revision to the country’s food safety law holding all parties involved in food production and sales legally responsible. Hot pot restaurants and street vendors have been forced to clean up their act with some taking innovative approaches. We tell the story of several hot pot businesses as they try to adapt to the new regulations.